Sesame Crusted Tofu with Smoky Teriyaki Glaze

 Variations:

• Try these yummy tofu squares with any other glaze you like, Sweet orange sauce goes great with them for example.

• For a more unique look, you can use black sesame to crust the tofu, but the flavor will come out different. It is very tasty, but a little more on the bitter side.

• For a gluten-free version, choose gluten-free soy sauce, and teriyaki sauce.

• Cutting board
• Knife
• Container
• Mixing bowl
• Pastry brush
• Oven

• 2 x 14 Oz Extra-firm tofu, drained from liquid
• 1/3 cup olive oil
• 2 tbsp teriyaki sauce
• 3 tbsp soy sauce
• 1 tbsp onion powder
• 1 tsp ground sage
• 3 tsp date syrup (substitute maple)
• Salt and pepper according to taste.

• 1.5 tbsp soy sauce
• 1 tbsp dijon mustard
• 2 tbsp garbanzo flour
• 2 tsp date syrup (substitute maple)

• 1/3 cup white sesame seeds
• 1.5  tbsp poppy seeds

• 2 tbsp date syrup
• 2 tbsp teriyaki sauce
• 2 tsp liquid smoke

1. Drain the tofu well from any excess liquid.
2. Mix all the marinade ingredients, the olive oil, soy, teriyaki, onion powder, date syrup, sage, salt, and pepper.
3. Cut each one of drained tofu into 3 long rectangles (total of 6).
4. Place the tofu and the marinade in the container and let them soak for at least 4 hours in the fridge. Turn the tofu every hour for maximal absorption.  
5. Mix the batter ingredients until combined. Prepare a plate with the sesame and poppy on the side.
6. Take the tofu out of the fridge, brush the tofu, using the pastry brush with a nice layer of batter, and place it on the sesame. turn the tofu to all sides to make sure it is well-covered.
7. Repeat with the rest of the rectangles.
8. Preheat to 370 F and line a baking sheet with baking paper.
9. Place the covered tofu on the cutting board, cut 1/3 of an inch width slices and, place on a lined baking sheet.
10. Cut up all the tofu into even squares and then drizzle the rest of the marinade that's left in the container, on top of the squares.
11. Bake for about 20-25 minutes.
12. Let the squares cool off a few minutes, before picking them up.
13. Glaze with your choice of glaze, I used a glaze made from date syrup, teriyaki sauce, and a little liquid smoke.
14. Enjoy!